A ripe papaya is at its best when it looks mostly orange and has a juicy texture. You should buy it when has changed about halfway from green to orange and leave it on the shelf until you feel it is just begin to feel soft to the touch. For the most delicious texture, cut the papaya into segments and let them stand for a while in the open air.
Recent scientific studies have shown that when the fruit changes color on the tree, chlorophyll (the green color of the fruit), breaks down and is turned into powerful anti-oxidants, essential to prevent chemical damage to living beings. So the later the fruit is picked, the longer it has had to turn from green to orange, the greater its antioxidant content.
How to eat a ripe papaya
Papayas are at their best when the flesh is orange colored, with a juicy, buttery texture. Serve it cut in half, remove the seeds and eat it with a spoon, or sliced like a melon. Add a squeeze of lemon juice or passion fruit for tartness. Mix it with other fruits in a fruit salad, or make a fruit smoothie.
How to prepare a papaya-shake or natural ice-cream
Cut the papaya in half, remove the seeds with a spoon and take out the flesh. Add 20% orange juice to that, or lemon or passion fruit juice as preferred. A banana or any other fruit may also be added according to your personal taste. Mix together in a blender and either drink immediately or leave in the fridge to thicken into a natural ice-cream with no artificially added sugar. If you freeze this ice-cream, it will keep for months.
Use the discarded peel as a light face mask. Hold the outer part of the shell and rub your skin with the inside. The results are astonishing!
The benefits that ripe papayas offer your health and your diet
The colorful, delicious papaya is also rich in vitamins A, B, C, E, K, M and P and antioxidants and high in fiber, folic acid, flavonoids, carotenoids, trace minerals and dietary foods. It has a relatively low glycemic value which benefits not just people on a low-sugar diet. It also contains papain, the important enzyme of the papaya, which helps digest proteins and the Papaya “Aurora” is specifically noted for its wealth of this enzyme. (It can be seen in the beads, where the papaya has been split in half).
(More details may be found on this topic in the selected reading passages and research papers in the next section of the website).
Prevention of oxidation and of cancer
The great diversity of photochemicals in the papaya provide innumerable benefits to the body’s biochemical processes. Therefore it is consided as a Super-food,
it contain not only food materials but also many anti-oxidants. proteolytic enzymes such as papain and papaya are unique in stimulating antioxidant activity and make positive synergy. Papayas therefore work particularly well to prevent oxidation of cholesterol and hardening of the arteries, closing them up and reducing blood flow to the brain and the heart.
Eating papaya has also been proven to prevent cancer, in general, and colon cancer in particular. It also helps in the conventional healing process. Papayas are packed with unique anti-cancer properties - a combination of fiber, enzymes, vitamins and a great variety of oxidation inhibitors.
(See information on the green papaya on curing cancer through special photochemicals.)
There is increasing awareness of the problem of chronic inflammation. The material wealth of nature found in the papaya contains anti-inflammatory properties which induce wound healing and relieve the symptoms of inflammatory joint pain (arthritis) and breathing difficulties (asthma). The papaya has also been found to reduce the onset of diseases of aging, such as prostate cancer, deteriorating eyesight and damage caused by smoking.